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Smoked Tuna Belly Tacos

Journey South Outfitters


Smoked Tuna Belly Tacos

Prep Time

10 Minutes

Cook Time

15 Minutes

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Cherry

Transform your fresh catch into cool & crunchy tacos. Smoked tuna belly is wrapped in a tortilla and topped with a ginger-honey coleslaw for one tasty deep-sea bite.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 3 Pound ahi tuna belly

  • 3 Tablespoon olive oil

  • 1/4 Cup Traeger Chicken Rub

  • 12 (4 inch) flour tortillas

  • 3 Tablespoon chopped cilantro, for garnish

Coleslaw
  • 1 1/2 inch ginger, grated

  • 3 Tablespoon seasoned rice vinegar

  • 1 Tablespoon honey

  • 1/8 Teaspoon crushed red pepper

  • 1/2 Teaspoon salt

  • 1/4 Teaspoon freshly ground black pepper

  • 1/4 Teaspoon fish sauce

  • 1 Large fresh pineapple, cored, peeled and thinly sliced

  • 1 Head cabbage, shredded

  • 2 Large carrots, grated

Steps

  • 1

    When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill500 ˚F
  • 2

    Brush the tuna with a light layer of olive oil then coat with a layer of Traeger Chicken Rub. Let tuna sit for 10 minutes while coleslaw is prepared.
    Ingredients
    • 3 Pound ahi tuna belly

    • 3 Tablespoon olive oil

    • 1/4 Cup Traeger Chicken Rub

  • 3

    For the Coleslaw: Whisk together ginger, vinegar, honey, red pepper flakes, salt, pepper and fish sauce.
    Ingredients
    • 1 1/2 inch ginger, grated

    • 3 Tablespoon seasoned rice vinegar

    • 1 Tablespoon honey

    • 1/8 Teaspoon crushed red pepper

    • 1/2 Teaspoon salt

    • 1/4 Teaspoon freshly ground black pepper

    • 1/4 Teaspoon fish sauce

  • 4

    In a large bowl, toss together the pineapple, cabbage and carrots. Combine thoroughly with dressing.
    Ingredients
    • 1 Large fresh pineapple, cored, peeled and thinly sliced

    • 1 Head cabbage, shredded

    • 2 Large carrots, grated

  • 5

    Place the fish directly on the grill grate and cook for 3 minutes on each side.
    Grill Icon
    Grill500 ˚F
  • 6

    Remove the fish from the Traeger and let it rest for 5 minutes before thinly slicing.
  • 7

    Assemble the tacos with the fish and coleslaw then top with chopped cilantro. Enjoy!
    Ingredients
    • 12 (4 inch) flour tortillas

    • 3 Tablespoon chopped cilantro, for garnish

Cooking Notes

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